Rhubarb Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake with fresh or frozen rhubarb swirled throughout and a cinnamon-sugar streusel topping. Tart rhubarb balanced by sweetness and warm spices. Good for breakfast or dessert and keeps well for days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose flour (spooned and levelled)
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup salted butter (at room temperature)
- 3 cups rhubarb (fresh or frozen )
- 2/3 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream (full-fat recommended)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 152mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.